13/08/2016 Saturday Kitchen

I'm John Torode and this is Saturday Kitchen Live.

Today it's all about the sizzling hot cooking talent

Right now he is the official world record omelette maker

Italian restaurant to boot, Theo Randall!

And making her first visit to Saturday Kitchen, a woman

who uses a combination of sugar, spice and smoke to excite the diners

Hello. You have really bonded, chat, chat, chat. Having a nice time?

Extremely. Nervous? A little bit. I'm doing eight Tsurenko inspired

pasta dish with courgette flowers, egg yolks, Parmesan and sweet onions

and combine together it goes gooey and delicious. Courgette flowers,

where do you get them? Grow them in your garden. Of course! You have a

neat fiche Dunne feast for us, Andi? I'm doing a confit pork belly with

sugar on the top with Coconut Rice, soothing and delicious, and a green

apple slaw on the top for zing at the end. We have seen, fluffy and

crunchy. And we've got base. Base! Got to have base. And the torch.

That sounds pretty good so far. And as always, There are more great

ideas in our archive today, Ken Hom, Brian Turner with Janet

Street Porter and James Martin. And what would Saturday morning be

without James Martin? He's going to lose and chocolate for us.

Now, our special guest today is a British Olympic legend!

His attempt to win gold at the 1988 Winter Games in 88 made him

Welcome to Saturday kitchen, Eddie The Eagle Edwards.

APPLAUSE You have the most fascinating life

story. Yes. I have to say, things I've read, watching movies, all

sorts of stuff. Yes, it's not your usual athletic story of having

talent and going and winning gold medal and everyone is happy. It is

totally different. We will talk more about that later on but you are also

here today on Saturday Kitchen, one of the things we have to do is

heaven and hell, food heaven or food hell. Yes. What would food heaven

be? Anything sweet, I love ice cream, crumbles, sticky toffee

puddings, I love all of that stuff. How do you stay like that? I don't

know, I guess it's the sugar, I burn it off quickly because I dance a lot

and I ski and I'm active. What about food hell? Muscles and caviar,

cockles and mussels, that kind of thing. He's got his nose all

squished up. I like cooked fish but I couldn't eat something raw. Eddie

has gone for something super-sweet or it is going to be muscles. For

food heaven I will put together a collection of things you might

really like. I'm going to pop some corn, Caramilk mixture, instant

banana ice cream made with coconut yoghurt, loads of bananas, of

course, banana ice cream, and top it off with chocolate sauce. --

caramel. And I will buzz and popping candy on it to top it off. Lovely.

Or you could be having some muscles. Spice the muscles up with coriander,

cumin, mustard seeds, potato and Chile, a good handful of spinach and

some yoghurt and served with flatbreads and a raw carrot salad.

Right! Just so you know it's not up to me. We are going to find out the

results at the end of the show today.

If you'd like to ask any of us a question today then please do

A few of you will be able to put a question to us,

I'll be asking if you want Eddie to face either food heaven

Right. The world has changed, there is now social media, you can send a

question, tweet, whatever you want it to be but please use

#saturdaykitchen and don't contact us if you are watching on catch up

because we are not here. First up, it is food from Theo. Spaghetti? It

is not, it is tagliatelle. But traditionally this dish would

normally use spaghetti but we don't have time so we will use fresh

pasta. Tellers about the dish. It is inspired by a town near Naples.

White onions, Parmesan, egg yolks, and it combines together to make

this lovely unctuous kind of sauce. Not a huge amount of ingredients but

less is more. What can I do? Custom onion into nice slices. These are

white onions. I find the white onions are sweeter and you want to

cook down so they become really soft to get the natural sugar. I look

forward to the summer because one of my favourite things is tomato and

onion salad and I find these white things are not so acrid. Like tomato

in salad if you put the onion in milk it makes it less strong and

then wash it off. That is a good idea. And then you get this strong

Dunne rid of this strong onion taste which can be overpowering. We will

talk to Eddie later on about his life story and Andi about her life

story but you have an interesting life story as well. Tell us about

your life story. I started cooking at a young age, my parents were very

into food, we were a really foodie family and I was fortunate enough to

go on these holidays to France and Italy. I grew up with a love of

food. At the age of 16 I got a job working as a kitchen porter in a

little bistro and I learned this passion for food, I loved it and

loved being in kitchens. You are washing dishes? Yes and at the age

of 18 I decided I wanted it properly at this place called Chez Max. And

after a three and a half year apprenticeship I went to work at the

River Cafe. A little restaurant called the River Cafe? It was little

then but it's not so little now. And you were there for how long? I took

a small sabbatical but I was there for 16 years. 16 years? The first

ever time I went to the River Cafe, and I got here in 1990. 1988 you are

jumping. 1998 you opened the River Cafe. But I remember going to the

River Cafe and there was a tiny corner window and you only served

about 20 people. It was more than that, we used to turn tables. But it

was very small. There was a four burner gas ring, and a grill the

size of this chopping board and a frier and lots of the plating was

done in the back because there was no cold section. That was a small

kitchen and I remember meeting you in what must have been 92, 93. 97...

95. You had probably the biggest kitchen in London and I remember

meeting you and how many covers you did add your restaurant? 700 covers?

On a busy day we would do 2200 people. But that's the joy of the

kitchen. You talk about being a kitchen porter but I think it's

important we talk about people like that. The support for the chefs,

without them. As a 16-year-old boy I was watching dishes and they called

me the dish paid. That's charming! Lovely. I've got some tagliatelle

pasta and I will just pop that in, the courgettes are cooking slowly,

you need to cook them for quite a long time, not caramelised but some

nice colour on them. The onions must be cooked to be quite soft. I will

swap them over because they've been cooked for a while. You left the

River Cafe sometime ago and now you have an empire. I wouldn't say

empire, it is a growing empire. My restaurant on Park Lane and a

restaurant in Kensington in the Indigo called Theo's simple Italian,

and I have a restaurant in Bangkok. You get to go and work in Bangkok?

Nice. It is pretty cool. What is it like taking Italian food into

Bangkok, Thailand? It is a very international city and there are

lots of good in Italian restaurants there are already so it's brilliant

going to that part of the world and discover it. I've been there quite a

lot over the last few years and I've just discovered what a brilliant

place Bangkok is, they are so into their food, amazing culture and the

produce is fantastic. You've got to find it but it's not all about Thai

ingredients, I found an Italian guy in Bangkok who makes traditional

ingredients from southern Italy. I found a lady who has this company

who buys milk from Surrey and makes that type of cheese in Clapham. That

is where we are, we are in Clapham. What I love about you, you are just

chatting and cooking, not pent-up and being fussy and everything else.

How is it that this comes about? This lovely quality-of-life and

food? I love what I do and feel fortunate that I love what I do.

This kind of food, it's quite sort of methodical food, it's about the

ingredients. You have courgettes, onions, basil, courgette flowers,

fresh pasta, mixed with egg yolks and Parmesan. It's so simple. So in

here we have sweet onions? We have sweet onions, courgettes, basil. And

courgette flowers? Yes. And I will whisk up the egg yolks and Parmesan

together. Could you just pass me a ladle. Of course. We will mix that

together and add some of the pasta water. While you do that and start

it up, remember, keep your tweets coming, we are fascinated by them,

thank you for your comments. If you'd like to put a question to us

any time today give us a call on this number. If you are watching on

catch-up, I'm sorry we will not be here and the lines are close. Always

take the pass out of the water and add it to the source using a pair of

tongs. Lots of people strain away the water. But you want to add some

of the pasta water and the mixture of the Parmesan and egg yolks and

move that around. And we are going to start tossing it so the idea is

the starch on the pasta gets absorbed. This shirt was clean once.

The shirt... The shirt! The pasta gets absorbed with the starch in the

water and you have the zucchini and onions, the courgettes and onions

starting to break up. It is rich and delicious. Theo, you put the flowers

in quite early, don't you? I put the flowers in early, they have a bit of

flavour and is partly decorative and a shame not to use them. There are

people growing courgettes up-and-down the country and chucking

away the flowers. Exactly, that's what I want to do this dish.

Courgettes at this time of year, people are growing so many

courgettes and don't know what to do with them. It doesn't matter what

size they are, you can make this dish. If somebody has an allotment

and has lots of courgettes, go and... Go and get them break the

flowers up and put them in the dish. I love the way you dance. Get in

position. The old hips are going! There is this lovely musical thing

going, I love the movement. So in the source there is eggs, Parmesan,

lovely bits of courgette. Give it a good toss. All of the starch and

pasta thickens up the source. I will turn this off before you. Thank you.

The thing is as well, so few ingredients. Yes. But just cooked

with a bit of love and a bit of care. Seasoned. Season as you cook.

If this was smell of vision people would know that smells amazing, the

cheese and the egg. And taste vision. A bit of Parmesan cheese.

Parmesan cheese, Sir. Look how beautiful that is. Tagliatelle with

courgettes, courgette flowers, eggs, Parmesan and sweet onions.

Delicious! You are a master, you really are.

Eddie, first course. There we are. This is how Saturday starts and it's

going to keep on getting better. I do know if we can get any better.

What do you think of that? It looks lovely. It looks all right.

Beautiful bowl of pasta, really simple command with a plate of food

as good as this, what do we need? We need wine. It is Saturday morning!

With scent Peter Richards, our wine expert, out this week to find

something delicious to go with Theo's delicious pasta. I'm in Kent

this week and before I head into town to find some delightful wines

for today's show I've come to lulling stone castle to have a look

around these amazing grounds and to check out its wonderful world

garden. Top quality ingredients prepared

simply and sensitively, Theo's kicking is always a joy to read, and

to find wines for. This is no exception. There is a comforting

richness to the recipe as well as a classical Italian elegance. We need

a wine with lots of intensity but not too much character. It could

overwhelm or dominate the dish. Southern Italian white wines work

well, as does this. It is lighter and fresher. By far the best bottle

that I found was this beauty, it is Finest Soave Classico Superiore. It

is from Italy. It is fair to say it can be a bit of a mixed bag. It is a

big region. Some of the more mass produced wines can be forgettable.

But this is wonderful. A good tip to separate the wheat from the chaff is

to look for these words on the label. Those wines tend to be a cut

above. It smells lovely, battery, creamy, which ties in with the

Parmesan and pasta. It is generous and succulent, and we need that to

work with the richness of the AQ, the olive oil and the pasta. It also

has a lovely freshness to complement the basil and the courgettes. Theo,

thank you for your brilliant take on this classic and this is a totally

tasty modern version of this wine to enjoy. Cheers.

Sorry, we are all having too much fun. What do you think of the wine?

It is fantastic. For ?7, that is incredible. What do you reckon? It

is beautiful. It is rich, without being heavy. It still feels light

and beautiful. You do not get that heavy thing with cream. There is no

cream and fat in it. There is the AQ and the Parmesan. It is not like

butter. It is so summary. The onions are so subtle. You can hardly taste

them. They should be in the background, complementing the

courgettes. Yes, I am making an Asian spiced

confit pork belly. It will have apple and galangal. There will be

fluffy coconut. There will also be a green apple slaw. That will give it

top end. And here at chilly sugar? Yes, and my torched chilli sugar. I

am really excited about that. Don't forget, you could ask any

of us a question if you call this But we need all your calls by 11

o'clock today, please! Or you can tweet us questions

using the hashtag Saturday kitchen. Let's get our weekly food

postcard from Rick Stein. He's travelling through Turkey,

and today he's in his element with He's got there at the right time

as the boats have just arrived back There's quite a famous

fishing port nearby. The boats are small and the catch

is supremely fresh. If I had a restaurant here,

I'd be waiting to see the best of the catch because I know,

believe you me, people on holiday near the sea want fish and they're

willing to pay for it. This makes me a happy boy,

I must say! It's probably all my

favourite fish in one box. I mean, obviously we've got sea

bass, then of course, yes, Apparently the Sultan Suleiman

the Magnificent had his red mullet taken to Istanbul from this port,

it was that good. And then we've got

a rascasse or scorpion fish. I have a feeling that we're

going to get some soup The gurnard, the Mediterranean

gurnard, another of those rock fish These little parcels of fish,

I suppose, represent something like eight hours' work by a couple

of people on board a boat Not big money, but I've

always said it... fishing is like gambling -

you never know when the I just found out a lot of red mullet

was about 30 quid, about 90 lira, which is a bit cheaper than back

home but not that much. Every little tourist

town-cum-fishing village anywhere needs a little fish market like this

because they almost go hand in hand. You've got a lot of fish

restaurants around here, You would feel so happy -

I would - coming to a place like this and seeing this,

cos I know that everything that I'm going to be eating

in the restaurants would be coming I love the story of Sultan Suleiman

the Magnificent sending It's not just the fantastic flavour

of seafood that makes red mullet such a royal fish,

It's also the red and the gold. To me, red mullet is the symbol

of Mediterranean seafood and this This is fried red mullet,

one of my favourite dishes, but I just really like a fried

mullet with a bit of orange, so I'm going to just

zest an orange here. And actually, I think red mullet

is probably as good as it gets, but I do like a little

bit of embellishment. Makes me feel like I'm a proper

pastry cook, which I never was. Actually, one of my chefs once said

what I'm doing here is taking the PITH, which I don't

think's very funny. Anyway, next thing -

just going to cut little I just want a few to decorate

the final dish. I sometimes prefer orange juice

than lemon juice in fish dishes. It's sort of less assertive

and sweeter and more aromatic. Just squeezing all the juice out

with the zest. Sometimes you cook red

mullet with the guts in. It sounds dreadful but they don't

have any gall bladder, so in fact they taste

quite gamey like that. Maybe not what you like

but sometimes I like it like that. And a simple thing I've learnt

about fish cookery is it's much better to season the fish

when you're going to coat them rather than season the coating that

you're going to put the fish in. So, just a little bit

of salt in this case. And what I've got here is coarse

semolina, and I like that because it gives a lovely crisp skin

to my red mullet. So there's my fish all coated,

but before I fry it I'm just Not only do they give a lovely sort

of piny, resin-y flavour, but also a bit of texture as well,

just to make it more interesting. Now, I always use extra

virgin olive oil. I think we tend to get a bit too

worried about there being too many calories in these dishes

but Mediterranean cuisine isn't very calorific, so you can

afford to put plenty Now, they'll take about three

minutes on either side. And I think you can see

why I like semolina. It's got that lovely sort

of coarse texture. They're now ready, so I'll just get

them out of the pan. And finally, to finish,

the sauce or dressing, Big pinch of parsley,

then the orange juice. Doesn't matter if it

flares up a bit. Some salt and, last,

the orange segments, because I want them warmed

through but I don't want them I don't want it to be absolutely

drowned in bits and bobs. And finally, just finish off

with just a little bit of And what I'm always looking

for with mullet is to find the way to bring that flavour out

of the skin as much as the flesh. It has the most fantastic flavoured

skin and I think this I am hoping you are agreeing to

clean your played like that. I will lick it off. I was going to cook you

read Mallard but I find out your favourite fish was salmon. I love

it. I am going to cook you salmon. -- read Mallard. I will serve it

with a warm potato salad made with olive oil and milk. I am going to

make a herb dressing called a sauce vert. It is a green sauce. The

salmon skin side down on a hot griddle, not skin side down, flash

side down. To make my potato salad that goes underneath, potatoes and

water into a pan. Equal quantities of milk and olive oil. As they boil,

the milk evaporates, the olive oil gets into the potatoes and you get

this lovely soft sauce that mixes around the potatoes. You can serve

it hot or cold man. It is a quick way of doing it and it means not too

much washing up. No that is on, let's talk about you. Honestly, I

sat up last night and watched your movie. You don't? Yes, I watched it

with my children. There was laughter, tears, goose bumps. Your

life story is extraordinary. Tell us about it. I started skiing on a

school ski trip at 13, I raised internationally, I went to America

to race. I came home looking for something cheaper to do. I saw the

ski jumping. I started jumping. Two years later, I went to the Olympic

Games. During those two years, I slept in cow sheds, mental

hospitals, I scraped feed from rubbish bins. I did what I could to

carry on jumping. You came from a family in Gloucestershire? Yes,

Cheltenham. Not much snow beer. Yes. I learnt at Gloucester ski centre.

It was a dry slope. I was there every night after school, on the

weekend and school holidays. I lived and breathed skiing. That is a great

paper every one who cannot afford to go skiing. Yes, it is very

accessible mode. That is normally either a dry ski slope or an indoor

ski slope with real snow. There are about five of those around the

country. I heralded as one that is moving. That has been around for 40

years. It is like a conveyor belt on a slope. You ski and do all the

staff. It is great. You are national hero. You went to the Olympics

against all odds. You did it. One of the great scenes in the movie,

because the DVD is out? Yes, it came out on Monday last week. I love the

film, they did a great job. There is a fellow Australian in it? Yes, Hugh

Jackman. He is not quite as good-looking me. Pretty close. I

thought that this morning. You thought, John Torode should have

done that. The scene when you actually do the 90 metre jump, 90?

How do you practice for that? You do not? No, you just go out there.

Normally there is not such a big difference between 70 and 90. But

there is, you go faster, you fly further, you hit the take-off

faster. We were all fascinated by this. How fast are you really going

at the bottom of that 90 metre slope? You're actually going much

lower now than we used to 30 years ago. Because of the style, the feed.

You can jump further. They cannot make the jumps bigger, but they can

slow you down. It is the person who can jump furthest with the speed you

are given. There are still jumping the same distance. How fast were you

going when you took off? I was doing about 75 miles Pereyra. Now it is

more like 65. What had you done to prepare for it

the first time you did it? You start on very small jumps and work your

way up to the big jumps. For every guy or woman who reaches the top of

the 120 metres, there are lots of guys who don't make it, bottle out,

break their leg, or just lose their bottle. You just progress. Depending

on how brave or stupid you are... LAUGHTER

And how quickly you move up the jumps. Some move up quickly and move

up to the top of The Jump in, say, five years, six years, others take

ten years. I went from a beginner to the 120 in five months, so I was

still very much a beginner when I did that help? It did help. Some say

feel is, I just say it's stupidity. I think it's quite incredible but

what is even more incredible is you then decided you had an interesting

relationship with the Olympic Committee. Yes, it's all was been

extremely strained ever since I was 15 when I got invited to join the

England Alpine ski team and I was on there for a day and they kicked me

off the team. My relationship has always been a really bad with

officialdom. It was the same with the British ski Federation, British

Olympic Federation, the International Ski Federation, and

the IOC. They don't really like me. We like me and we like you a lot.

This source in here, I have fresh tarragon, fresh parsley and chervil,

lovely flavours with the salmon. I've quickly cooked a bit of spinach

and watercress to keep the green and give a bit of peppery taste and put

that into this blender. -- sauce. You said you don't really like

authority that much that you then went and studied law? Yes, yes I

did. Is there no stopping you? No! I thought the money that I owned after

Calgary, I was putting it away into a trust fund and it was doing very

badly and I went bankrupt in 91, 92, and it was interesting what my legal

team said when they put the case together and when I finished ski

jumping in 97, 98, I decided to go back to school and studied law. I'm

going to turn this on, everybody can hear you. Puree mayonnaise, lemon

juice and those herbs and it goes bright green. I will take that plate

over here, my piece of salmon is on the grill, and what I did was I

turned it over because salmon skill everyone thinks goes crispy but it

can do but there is a layer of fat -- salmon skin. I will take that

away because underneath that is something called the bloodline which

can make fish better so take the bloodline awake so it is now a

lovely sweet piece of fish. If it's not cooked enough you can put it

back on but I think it is beautifully cooked and there is

enough time for it to continue to cook. A bit of salmon skin if any

buddy once it. Squeeze your lemon juice over your fish, turn it back

over, and look how pretty that is, beautiful thing. Are potatoes are

ready to go. Take a fork and a spoon, turn the blender off. And

crush these potatoes just a tiny bit. You will now see all of the

juices evaporating, and you have this lovely warm potato salad that

will sit with the salmon. It's that time of year for barbecues, isn't

it? I love barbecues. What sort of cook are you? I'm a really lazy

Cook, really. I haven't cooked at home for three years. I just live

off exam which is. No wonder you are here today. I love eggs, I go

through 30, 35 eggs a week. You know what, I've just had a really good

idea. Why don't we today, rather than me having to go through the

excruciating pain of tasting the omelettes on challenge, get Eddie to

do it instead. Eddie can be the omelette challenge judge, that would

be cool. Eddie, I will finish this off with a bit of green sauce, it's

not a complicated dish but you have this lovely crispy charge salmon

which is a bit bitter, we got the warm potato salad with the clever

trick of the potatoes underneath, and then of course with a bit of

fish you've always got to have a piece of lemon. That is your second

course today. Thank you. If you like some and I'm sure you will like

that. I hope you do. Does it look all right? It looks lovely, yes.

This is pressure, having to cook for somebody who does the Olympics! What

do you think I will make for Eddie at the end of the show? Would it be

food heaven super-sweet dessert, popcorn, caramel and instant banana

ice cream made with coconut yoghurt, arm and milk and lots of bananas.

And finished with hot chocolate sauce and may be popping candy. Or

will it be held? Muscles along with some clams to a mixture of coriander

and cumin, Chu Mick Dunne to merit, cumin -- to Merrick. -- turmeric. As

usual it's down to the guests in the studio and a few of our viewers. --

mussels. A few of you can decide and see the result at the end of the

show. You look like you might be enjoying that, Eddie! It is lush.

While you get stuck into that we are off to China to seek Ken Hom and

Ching-He Huang going for their journey exploring the nightlife of

Beijing and they will cook with one of the city's most innovative chefs

and direct in his one of the tallest as well.

We're back in the heart of the modern city and its most

exclusive street where the new rich come to shop and eat.

We're cooking with a chef who is leading

Chef Da Dong brings tradition and innovation together in culinary

theatre and his specialty is, of course, the nation's

This proud Beijinger became a chef on his father's advice

He's dedicating himself to reviving the reputation of Chinese cuisine

after it was blighted by years of oppression and poverty.

Chefs before in China only knew about the region.

Actually, they never had the opportunity,

all the time or the money, to travel anywhere else.

This is one of his signature dishes, sweet and sour duck balls

This is not like sweet and sour you've ever seen anywhere.

It's like the duck has given birth to the duck balls and

Inspired by this beautiful creation, we're now cooking for him,

making our Da Dong style dishes, using his delicious Peking duck.

A Cantonese and a Taiwanese can take on a Beijinger.

I'm doing a twice cooked crispy duck and apple salad.

I'm inspired by the flavour of the fruitwood, you know,

they use the apple trees, the pear trees.

This is like the way that they slice and carve their ducks so I thought

maybe we'll do some apples in little pieces.

The leg meat is more juicier, more succulent and because I'm

going to fry it again, I need that juicy, meaty part

and then I'm just going to chop it into bite-size pieces.

I'm just going to put a little bit of five spice,

It really does help to bring out the flavour of the meat.

And then, corn starch and we're ready to deep fry.

The duck only needs a minute in the wok.

As it's already cooked, I'm just sealing in the flavour.

While it's hot, the outer edges where the cornflour, like this...

I'm using XO sauce, a spicy seafood sauce made from dried shrimp,

Then I'm going to use some of this Tian ming jiang.

A little bit of sugar, a little bit of black rice vinegar.

It's going to be sweet and sour.

I think I need more of the sweet bean paste and a little

If it's too vinegary, you just add a little

That's like ducks playing in spring time.

My dish is minced duck with lettuce cups.

I'm going to stir fry the Peking duck with radish and cucumber, along

I want to get those really, really hot.

OK, some ginger, garlic, spring onion...

All these condiments he uses for his Peking duck,

so this is a bit of a homage to him, as well.

That looks good, I love the colours, the pink and green.

Water chestnuts, and what I like is a little bit of peanuts for crunch.

I'm also using the sweet bean sauce and adding a touch of my

I love watching Ken with the wok, the way he works it with the flame,

he's infusing the ingredients with a deep, smoky flavour.

There's a lot of flavour, you only need a little bit.

Finally, I'm using the fattest part of the duck, the skin,

to add extra crouton, light crunch to my dish.

And I couldn't resist stealing a bit of his edible flowers.

Do you think we're going to be able to impress Da Dong?

I've cooked for 52 years, but right now I feel

He looks quite frightening, might invite him to be a judge on

MasterChef! More adventures with Ken Hom and Ching-He Huang.

Still to come this morning, James Martin has some sweet

He's preparing chocolate truffles and even making his own honey comb.

Following Galton Blackiston's controversial eggs-pulsion from the

omelette challenge last week, Theo Randall remains

Olympian be enough to inspire Theo to recreate his eggs-traordinary

world record omelette making time of 14.76 seconds.

Or will Andi Oliver be the one to scramble her way to glory

and steal that place on top of the podium?

You can see what happens live a little later on.

And will Eddie be facing food heaven, super sweet caramel popcorn

Or food hell, clam and mussel saag aloo with onion flatbread.

But right now it's meat feast time at the end of the show.

But right now it's meat feast time with Andi. Hello. Right, we are

going to make an Asian spiced confit pork belly. I'd like you to make the

slaughter and I will do the coconut rice. This is a lovely piece of pork

belly. What are we serving with it? Coconut rice and green apple

mangetout slaw. All of this is for the confit, poaching the pork belly

in oil. Cold oil? Cold oil and then we have lemon grass, Chiles,

coriander. I'd like you to shred that slaw. Do I shred it smart and

sexy? Always smart and sexy, is that a trick question? Between the two of

us we can get both. We will be fine. All of these lovely ingredients you

are using, Andi. Why these lovely ingredients? I love aromats and I

particularly enjoy the flavours from Asia because they sit somewhere in

an incredibly pleasing place for me. They make me happy and I like to

make things that make me happy. Quite simple. That's the idea of

food, it makes you happy. Eddie was talking about eating egg sandwiches

all the time. Do they make you happy? Extremely happy. Exam which

is a fine thing, I agree with you! That is everything in the part. It

is about 140, I would say, the edge is really hot. Let me open the oven

for you. The one on the right please. In a pot? We are going to

poach it gently for about three or four hours, basically, so it is soft

like butter at the end and when it comes out it looks like that.

Nothing is burnt. This is one of those dishes you could make in

advance and sit around for a day or so and not worry about it.

Absolutely. You can press it, I've pressed this one because it's a nice

thing for presentation but you don't have too. You take it out of the

fridge, it comes out and it's looking like this. We get it onto

the hot grill, basically. While that is happening I'm going to start

might chilli sugar. And you are going to wash your hands. I am and

I'm going to make my chilli sugar. You are not going to get on with the

coconut rice? You didn't tell me to do that, you just told me to do the

slaw. Could you put the coconut rice on, please, Jon? Tell me about your

proportions of liquid to rice. I use two to one, half coconut milk and

half water. If you use too much of the coconut milk it gets really

cloudy. Always with the lead. Leave it

alone, do not touch it. People are tempted to muck about with rice.

They worry it is not going to be cooked right. We cannot keep up,

you're speeding along. I am a fairly speedy check. What have you got in

the blender? We have sugar and dried red chilies, bird's eye chilli. I am

going to make sit together. The reason I am going quickly, I have to

push it through the sieve. We have got plenty of time. Saturday

morning, we are all relaxed. You also have an extraordinary life

story. Have I? You have not always been a cook. No, I started as a

singer. Can you put a lid on the rise, please? Thank you. We are

choking on the chilli and sugar. I started as a singer, way back in

what feels like the early 1800s. I suppose it was the 1980s. It was a

while back. It feels like a couple of lifetimes ago. I started as a

singer and I did more and more podcasting. My God, it is making me

choke. I started taking more and more. Let's not skip this. You're in

a proper band, you are a proper singer. People must remember the

band. You were on the young ones, weren't you? Yes, we were. It has

followed me around my whole life, bad. It is just one of those things.

It is such an iconic show. Of course, everyone likes to name-drop

and have famous people. You did a show with Nena Cherry. She is my

best friend. We sang together in the band. That is the name-drop that we

need. We did a cooking show together. One of the first things we

did was put together. It is something we love to do. For us, it

is quite healing and soothing. When you're rushing around, coming back

together and to King for the family is a beautiful, grounding thing to

do. Do you have a sauce to go with the poor? I do. It is in that pan. I

have stock that is made with the same aromatic ingredients as I had

in the pork confit. Galangal, chilli, coriander, garlic, and

Shaoxing wind. Let's not forget the wine. -- Shaoxing rice wine. All

those ingredients, they are really aromatic. Beautiful. I like it going

on, soothing. I think it is important that food pleases you. It

does have to please you. We are talking about it all the time, and

the pressure of cooking, just doing what you want to do, eating what you

want to read, rather than necessarily thinking about everyone

else. It sounds selfish, but if you do not love the food you could, it

will not pay is good. If you make something that you love, other

people will love it. It is a natural thing. You have got lame, garlic and

sugar, that is for the dressing for the slaw. You put all those

together. This is the caster sugar and red chilies. You have passed

that already? It has been mixed up and pass through the sieve. Then the

port. I. I think I will put it on this side. That is that. That will

go on here. The gravy is coming up nicely. I have got to say, I love

the look. Your address has just slipped off your shoulder little

bit. Does this happen in the restaurant? Lots of things happen in

a restaurant. It is Saturday morning. That is thick and Cheney

because we have put in some butter. You do have a restaurant? You're

doing a food festival. I restaurant is in Hackney in east London. It is

the Jaglan star. My company is called sugar Shack. I have it with

my friend, Kelly Miles. We have celebrated her second birthday,

which is lovely. We have been there for two years. It is wonderful. It

is in a pub. I love that. We have lost so many pubs to horrible

developments and rubbish plans. Is this still on? I will move that to

there. Beautiful, thank you. It is quite porky, that. Give it to me.

You have just got sugar and chilies? Yes. You're going to torchlight?

Yes. Hopefully, in a gentle enough manner that the whole thing does go

up. We're going to do it quickly. Yes, like this. We are going to move

fast, because we are moving along now. Look at that. It gets molten.

Crispy on the outside. It is like creme brulee. You have got slaw pork

and rice. Yes, gravy and rice. That is good. More choking. Lovely. Let

me get you plate. I will move these things out of my way. There are some

chilies in there! I do not need really hot food. I find it overtakes

everything. I like balance. There are chilies in there, but it is not

too hot. Let's get some of that. I will put it on the plate. Race in

the middle. Do you think that cooking came naturally to you? I do.

I have always cooked. My dad loved food. For me, it was a social event,

at a time when the family came together. Yes, I cannot remember a

time when I was not cooking. I have been cooking my whole life. Even

when you were tooling and singing? Yes, we would go back and start

singing. It was a lovely thing to do, really grounding. The other

thing we are doing is this festival. It is a beautiful thing that happens

in Hackney. It is up the road from the pub. It is free for everybody. I

think the guy that started up, Adam, he wanted to do something to bring

all the new parts of the community together with the old parts. There

is food, music, it is on September the tenth. Everyone should come. If

everyone is going to get portions that size, they will all turn on. I

am going to whack it all on. That is for one. Remind us what you have

got? It is an Asian spiced confit pork belly, coconut rice, and the

green apple mangetouts slaw. Yum. I love your smile. Like a plan has

come together. There is a beautiful smile across your face. I do

Portman, Eddie? I like pork. You will love that. There is quite a

lot. Right, let's see what our wine

expert Peter Richards has picked out to go with your perfect pork,

Andi. Andi's belly pork is fun to make and

packed full of flavour. We need a vibrant, expressive wine that does

not take itself too seriously. Pork works best with white wine. Think

apple sauce. I tried lots of bottles with this recipe, and some were too

dry, somewhere to lash. But one good option in this rich style is this.

It is a great value bottle for this famous New Zealand producer. But one

wine stood head and shoulders above the rest. It is not the safe option,

but why be dull? Step forward the sensational Morande One to One

Gewurztramine from chilli. This variety of grape is not for

everyone. It can make wine is that eyelashes and perfumed. This is

different. It is made on the coast. It is fresher but still aromatic. It

is not as exaggerated as some. It is juicy, which makes it an ideal

partner for Asian fusion dishes. The first thing you notice is the juicy

acidity which we need to cleanse the palate of the Richie Porte. It

chimes in nicely with the rich apple slaw. -- the rich pork. It works

with the intense feel of the coconut and lemon grass and lime. It is a

succulent but not sweet style. It's often is the leader of the chilli.

It enables the wine to stand up to the gravy. This is the funky wine

tries, amazing value and perfect with your wonderful pork.

The floor manager is saying, have you tried de Vreede? Have you seen

how much has been eating? What do you think of the wine? Delicious,

beautiful. It is simple, but not overly an aromatic -- but not overly

aromatic. It is quite clean. There is no salt in the pork. There is

Shaoxing. I think the chilli glaze across the top is inspired. I love

the texture. It is flappy rights. It is soothing.

Now let's get a taste of Britain from Brian Turner

They are the strangest couple on British television.

They're in Suffolk today and they've found a woman who breeds some

We're still on the hunt for a key ingredient for our celebratory cook.

And Suffolk is home to some of Britain's finest chickens,

so we've come to meet Belinda Nash on her farm at Sutton Hoo.

That's why we're wearing all this stuff.

So how long do you keep the chickens?

A normal free-range chicken is eight weeks, but our Sutton Hoo

free-range, we grow up to 12 weeks, well between ten and 12.

What difference does it make to the flavour of the chicken?

I think it makes all the difference, actually.

But it's a more dense meat, is it not?

to visiting one of Suffolk's most interesting pieces

I've come to Woodbridge, where there's been a water mill

Powered only by the incoming and outgoing tides, it's been

restored by Nigel Barrett and the Woodbridge Tide Mill Trust.

It's now one of only two working tide mills in the country.

Well, Nigel, this is a very impressive building, how old is it?

Got about four metric tonnes in weight.

We built that when we did the restoration in 2011.

Well, Nigel, thanks so much, will you come along to our

celebration cook later?

I'm all set to cook a dish that celebrates Suffolk.

We've invited a few of the locals we've met along the way to give

And I'm making a roast Sutton Hoo chicken crown stuffed with tomatoes

and spring onions, served with a tide mill pancake stack

I've got it standing up, I've got the two breasts,

nice size here, I've got those little wing tips, and what I need

to do now is I just need to very carefully loosen the skin.

Just get that finger to make that little pocket there.

OK, so into that pocket, I'm going to put some

I'm just going to sweat them off in a wee bit of butter.

And all I'm going to do now is just put this into my frying pan.

Whilst you're doing that, I've got some lovely

I'm just going to take the seeds out Nicely

Gives us colour, texture and flavour We'll take another one

of these here as well, and we'll cut the seeds out of that,

I just think the colours make this thing really nice and attractive.

I always take the skins off and I know you don't

No, but I don't really see the point in it,

if I'm honest with you, unless, of course, you're

Don't be too greedy, don't put too much in there.

That'll hopefully just melt down there.

We've got the breast shape already, got

I'm going to put some rapeseed oil on there,

And this is quite a big chicken, is this.

It'll take about 35 minutes, I suspect.

Want to cook it through to the bone, make sure it's nicely cooked,

We really don't want to try and dry the bird out.

I'm just going to take this jelly, this really good flavour here,

Right, so, the trick is to take it firstly off the bone.

And leave just a wee bit of bone on there.

We cut it just through there, so that's two

So we'll just put those in there, like that.

If it falls over now you're looking, we'll know

And all we need now is to just take this over here...

Just going to pour that on top to give it that

A roast crown of Sutton Hoo chicken, stuffed with tomatoes,

spring onions But not only that - you've got a wonderful pancake stack

made with your wholemeal flour from the mill, filled with its leg.

Right, now, I've got to invite our guests.

Suvi, Maddy, come and have some,

Good-quality ingredients, a good-quality chef,

You've done our chicken proud, Brian, this is delicious.

I'm so pleased you like it, young lady.

I love the way that Janet looks at Brian. Keep your tweets coming in.

It is time to answer some of your course. Foodie questions.

Each caller will also help us decide what Eddie will get for his lunch

What are you going to get for your lunch? That's the question. How are

you? I'm fine, how are you? I'm having a good time. What is your

question? I've been given a lovely piece of venison but it still has

the blade in and I haven't a clue how to cut -- cook it. I would

praise the venison in a pan as it is and cook it really slowly with some

onions, thyme, or rosemary, dried porcini mushrooms and quite a lot of

wine -- braise. When it is cooked, break it off, break off the meat and

chop it up and make it into a source and cook it with pasta, tagliatelle

or Pas-de-Calais. You will have a really nice ragout. I would like

that too! What do you think of that? That sounds great. What do you think

Eddie should get? Definitely food heaven. Thank you for your tweets.

Eddie has a couple of questions via your tweets today. Chrissie Anderson

says: when I make cake, coconut or fruit cake, it comes out crumbly,

what can I do to make it more moist and less crumbly. I love cake

whatever it is, I will eat it whatever. If you add yoghurt or

buttermilk to your mix it makes it incredibly moist. It's a really

easy, quick, speedy way to improve the texture. If you beat the sugar

and butter together really well so it is creamed properly you end up

with a better structure for your cake. Another one? Lynette Jenkins

says, I've never cooked scallops, what dish can I make with them. I've

only eaten them one time many years ago. The thing about Scarlets is

it's about how good the quality of this, this is. Eat them when they

are in the shell, take them out of the shell, put a bit of salt on it

and put it in the pan so it has a nice colour and you can throw in

some papers. The quality is important, if you use the ones from

the tub they will tend to boil and you will not have that sweet

flavour. And the pan must be very hot. There is a lovely tempera

scholar, and ice bath we make with rice Flower, fizzy water and maybe

some bicarbonate. But the trick is to put cider vinegar in it. Where am

I talking? Put cider vinegar in and then you have a lovely crack on the

outside of the batter, delicious, and maybe dipping sauce on the side.

All of these tips we get, they are great. Back to the phones and Sheila

from Inverness. How is your Saturday? Good morning, it is good,

thank you. What is your question? I have a dinner party for 20 people

and I want the best way to cook a lot of seafood. I would poach it in

a really lovely stock, with a bit of thyme, marjoram, maybe some lemon

zest, not too long otherwise it will get tough. Just a few minutes.

Compound butters are great when cooking for lots of people because

you can make a load of it and melt it down, maybe make it a roast

garlic butter or a parsley butter, or a lemon zest butter. Whatever

floats your boat, really. Then everything goes in the middle and

people just dip as they go and it is a kind of free for all, free-form

thing. Lovely. Sounds pretty good. What should Eddie get for his lunch?

I'm really sorry, it will have to be hell. Right. Hello, is it me, Adel

Dunne Adele? Could you give me a good recipe for lamb's hearts? I

would do a skewer and chop the lamp's hearts and mix them with some

thyme and garlic and olive oil -- lamb's. Put them in the oven or up

under the grill and the heart will take on the flavour of the pancetta.

They are a bit tough soak cut them into small pieces. The Italians are

really good at full. What about heaven or hell for Eddie? Definitely

heaven. -- offal. We don't know, we can still decide, can't we, Eddie?

It's time for the omelette challenge. Theo, your record still

stands. You are chatting away. Please! Despite the unscrupulous

efforts last week, how do you feel about today's challenge, Theo? I'm

feeling eggs cited. I'm extremely nervous. It is a stitch up, how come

I it's the first time I'm on and I have a champion. Because you are

amazing. You know the rules, most people know the rules. Three egg

omelette, it must be an omelette when it hits the plate, I'm going to

taste it and Eddie is going to taste it because he loves eggs. Let's but

the clocks on the screen. Ready? Ready. But the clocks on the screen.

Three, two, one, go. What is that? Look at that! It is a

bit scrambled. This was sabotage. The pan was just stuck. Eddie, are

you sure you want to take up the challenge of tasting them? Egg is

egg, I will still love it. I will give you two forks in case the first

one is not quite right. This is Theo's. They don't look much like

omelettes, do they? LAUGHTER

To be fair... They taste OK. As far as Times are

concerned, we note the leaderboard, there is the world record champion,

14.76. Did you beat your time or not, Theo? No chance. What time do

you think you got? Mid-20s probably. 27.81. Oh, no! Andi? No idea. 28

seconds dead. Ladies and gentlemen, out in the real world, if anybody

served you an omelette like that in a restaurant of course you would

send it back. Are they going on the leaderboard? No. I need to say

something, you are both going in the summer bin. Time to boogie.

# Summer, summer, summertime. I refuse to dance if I'm going in the

bin! Fair enough. We did get wine so all right. You do get wine. The big

question, will Eddie get food heaven, caramel popcorn with banana

ice cream? Or will he get food hell, mussels and clams, saag aloo and

onion flatbread. You have to wait around for the results while we get

eight double sugar hit from James Martin doing chocolate truffles and

honeycomb. Back at home in my kitchen,

I'm going to show you two deceptivel simple home-cooked treats that can

be created days in advance The only trouble with making these

rich and luxuriant home-made chocolate truffles and crunchy

cinder toffees, is that you'll I'm going to show you both

of them right now. The easiest way to make cinder toffe

really is a proper thick cast-iron When you are making caramel,

it is really important that I am using 200g of caster sugar,

and 50g of clear honey. Now, you really need

this for this to work. You want about a tablespoon

of glucose. Now we need to heat up our pan

and add 50ml of water, And then really crank

up the heat now. And you want to take it

to 160 degrees centigrade. Now the easiest way to do

that is get yourself When it's 160 degrees centigrade,

this is going to be perfect Now while that's boiling,

I'm going to make my chocolate truffles, which, in theory,

is basically a chocolate ganache which is a combination

of chocolate and double cream. Not to boiling point,

just heated up. Next, break up 400g

of good-quality dark chocolate. Good quality means chocolate

that's at least 70% cocoa. So all we do now is just

take this warm cream, pour it over the top

of the chocolate... Now what will happen with this

mixture, you can see it actually looks as if it has

split at this point. If you keep mixing it,

it will actually come back. Most people, when they're doing this

for the first time, you kind of panic and think, "It's

a little bit liquid. And what you do, you can see

as you keep mixing it, Then when it's all mixed in,

you end up with a smooth mixture, And I've got one that has been

in here for about two hours really Let that come up to room

temperature, meanwhile we can The sugar, honey and glucose

solution will only when it reaches 160

degrees centigrade. When it gets there, you need

to be really organised. Get yourself a non-stick mat and

then next you want some bicarb soda. And it is this that will create

the bubbles in the honeycomb But you need to make sure you've

got everything ready. Make sure you've got

everything at hand, all ready. Then we just leave this to cool

for about 30 seconds, that's all. If we add the bicarb too early,

it's going to cause this to puff Now, the best advice for this is,

really just let the bubbles Then we take three-quarters

of a teaspoon of bicarb soda. Now instantly you can

see what is happening. As soon as you have got it mixed in,

it will continue to rise. Working quickly, pour it

onto the tray. Leave that to cool for about 10

minutes and then it's ready to use. Now for our chocolate truffles,

you want to allow this ideally to come up to room

temperature really. And then get yourself some hot

water and a teaspoon. Pour out some cocoa powder

onto a dining plate. You basically just

dip the spoon in... This is how I like the chocolates

to look. You almost want them

as if they look home-made. These are the perfect after-dinner

treats to prep ahead. If you can avoid eating them

straightaway, then they will keep Finish the truffles by simply

coating them in more cocoa powder. Now I like these chocolates in these

little glass domes. Especially for dinner parties,

I think they look great They look home-made,

they taste home-made cos they taste And then this, this

is your honeycomb. A great kids' treat really,

but you can store it It just makes a great gift

as well if you're going out Plus, you've always got a proper

sized portion for you. A. It is that we have been eagerly

awaiting. Right, it's time to find out

whether Eddie is facing food Your heaven is all these delicious

sweet things using some of the honey I'm going to combine them

all with some popcorn It's finished off with

a warm chocolate sauce. Or you could be having food hell,

mussels which I'm going to combine with clams to make a saag aloo

with spinach, potatoes, spices, yoghurt, chilli

and lots of onions. It comes with onion flatbreads

and a raw carrot salad. What do you think

you're going to get? I think they will be nice to me and

gave me a sweet finish. I think they will go for heaven. It is one of

those days, you meet someone, and you think, if it is going to be

held, the world is a rotten place. Of course, it is going to be heaven.

You have got food heaven. We will make popcorn and ice creams and bits

and pieces. You have got an extraordinary sweet tooth? Yes, IEEE

eight cakes today, some days. With the sandwiches? With the sandwiches.

Chelsea buns. This is for you, banana ice cream. Chop up the

bananas. There is vanilla and almond milk. Theo, could you make some

chocolate sauce. I will start the popcorn. It is pretty easy. We will

start over here, away we go with the pod. A little bit of oil. Turn up

the heat. I use oil because it works better. Look how small the popcorn

is. It looks tiny. Do you know why they look small? I never knew this

until today. Bidders two types of popcorn. One is called snowflake and

one is called mushroom. The mushroom one is bigger. Eddie is not

impressed. What is amazing, I do not know whether to call you Eddie The

Eagle or a DD pelican. I have never seen anyone need so much. You have

done really well. And I have still got room for more. The chocolate

sauce is being made with equal quantities of cream and chocolate.

They will cut up some bananas. They go in the freezer. You freeze them,

so when you put in, it makes the ice cream. You do not have to worry

about making that. So you are going to freeze them? And have already

done that. I do not drink very much milk. I know you love milk. I love

it. Eddie, you love everything. I do. In this part, I am going to put

things that you like, but, sugar, brown sugar, and sugar of the white

colour. If there is not enough sweetness and sugar in there, I will

put in honey. Lovely. If you listen carefully on your right hand side,

you will hear the popcorn popping. I will wash my hands and we will get

rid of that to one side. What we have got is the perfect Saturday

night in. Popcorn and your new DVD. Great. What is it called? Eddie The

Eagle. The movie. It is the story of? Eddie The Eagle. And the

craziness of jumping that far? Yes. I really mean is. I watched it, and

I thought, how extraordinary. That journey around the world, amazing. I

have always wanted to do this on national television. It will enjoy

the producer. -- it will annoy the producer. I have got this mixture,

and it is similar to what James was doing before, the honeycomb, butter,

sugar, honey. We will bring it to the boil and add bicarbonate of

soda. We will call it the popcorn with it. The inspiration for this,

when I was a kid in Australia, we had these sweets. Look at that. Go,

Andi. Pure railway. -- puree away. I could never work out how to make it.

This is how you make it. Put the bananas in.

INAUDIBLE What did you say? That is enough.

That little of staff. Thanks. All right, countdown. The noise is

amazing. It is your ice cream. We're going to let that come to the boil.

When you make a coating, and you can do this with any flavour you like,

can you grab me a bowl? You can do this with any flavour. You can do

strawberry jam. The same process. You put the popcorn in a bowl. No

salt or sugar. Then you add the bicarbonate of soda to this mixture.

It starts to fluff up and you pour the mixture across it. There we go.

How is the ice cream going? Could you pass me the plate over their? We

have just cleared them away. You makes this together. How is that

looking? Idlib/. If you are doing this at home, be careful, because

that is quite hard. It cools down quickly. It is funny, the popcorn is

still going over there. It is having a nice time. We have used snowflake

popcorn rather than mushroom popcorn. I love how excited Eddie

is. He is licking his lips. This has a lovely crust. It will go sticky.

Have some of that. It is good. It is like cinnamon popcorn. You're

sitting at home, watching. Right. Do you want another spin? No, just do

this. Spin it on top. Can I have a drop of sauce, Theo. Just drop. What

a great time we have had so far. It gets better and better. Do we get

more wine? Yes. Have some of that first. It is so loud. Eager way. We

have got a lovely bottle of this. It is ?7.49 from Waitrose. It is

delicious to go with the popcorn. Look at the colour. What do you

think of the popcorn? Lush, beautiful. Have you tried the ice

cream? I have not tried it. You have got to get him a spin. Cheers. The

wine is gorgeous. It smells amazing. Have you had a nice first show? It

has been lovely. Eddie said a new world record for the programme. He

has eaten so much. It is one of those things. You're happy now? Look

at that. That is lush, beautiful. Bananas and chocolate sort of work,

but bananas, caramel and chocolate, and the wine. It is not that sweet.

There is no sugar in the banana ice cream. It is coconut yoghurt. There

is going to be a party going on. We're going to say goodbye to

someone special. James has been with us for ten years. Thank you for

everything you have done. It has been amazing.

Well, that's all from us today on Saturday Kitchen Live.

Thank you, Theo Randall, Andi Oliver and Eddie

Cheers to Peter Richards for the great wine choices!

All the recipes from the show are on our website.

Next week, Lorraine Pascale is your host for the first